The briolette is one of the oldest cuts used in gem faceting, reaching its height of popularity in the 17th century. A briolette cut is a pear shaped stone whose surface is entirely cut with small, triangular facets. It was developed in India and before the full refractive properties of diamonds were fully understood, in the 16th century it was probably the cut that reflected most light out of the stone. The name probably comes from the Italian word ‘brio’, or vivacity, which is probably the most loquacious way of describing the way this cut reflects light, especially in diamonds.